Today was a busy started that started with teaching a 6am spinning class. That was followed by a quick shower, some oatmeal and a trip to library for story-time – only to find out that it was closed. Duh. Columbus Day.

So the library trip turned into the playground trip and the girls ran around for almost 2 hours. We ran home to eat a quick lunch before their naps. Early naps were taken and then we were off to a play date with our new playgroup! We had a great time meeting the moms and the babies in the group. The kids played until it was just about time for dinner.

We headed back to drop off dinner at a friend’s house who is recovering from surgery. Then it was home, at 6pm, for our dinner. Whew. Busy but fun day! This dinner is simple and tastes great! It can easily be made without meat!

Make Ahead:Low Fat –Enchiladas

• 1 (8 ounce) package light cream cheese

• 1 jar salsa

• 1 packet of taco seasoning

• 1 cup chopped, cooked chicken breast meat –I used natural
• 1 c. cooked brown rice

• 1 (15.5 ounce) can pinto beans, drained

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• 1 can corn,drained

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whole wheat tortillas

* 2 cups shredded Colby-Jack cheese –2%

1. Mix cream cheese at room temp. with salsa until combined.
2. Add corn,drained chicken,taco seasoning and beans to mixture.

3. Fill tortillas with the mixture,roll and place into the prepared baking dish.

4. Spread salsa and cheese over the top. Cover with aluminum foil.

5. Bake for 30 minutes,or until heated through.

Do you like Mexican? How do you lighten it up?

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